Jack Hall (University of Houston Libraries)
I took this recipe about thirty years ago from a Hungarian cookbook which had been translated into English. It is very easy, and many people who do not think they like sauerkraut like it.
4- to 6-qt heavy iron or enamel-covered pot
1/2 lb bacon
2 large yellow or white onions
6 cloves garlic
1-2 lb pork tenderloin
A couple tbsp flour
1-2 qt sourkraut
2-3 tbsp butter
2 tbsp, plus a little more, genuine Hungarian paprika
1 cup sour cream or plain yoghurt
Boiled potatoes, or noodles, or spaetzle
I have always made this dish with bacon and pork tenderloin, but if pork is not desired, I imagine olive oil could be used instead of bacon, and beef instead of pork.
Chop bacon and start cooking in pot on top unit of stove. Peel and chop the onions and garlic and cook in the rendered bacon until fairly soft.
Cut the pork into 1/2 to one-inch cubes. Place the pork pieces into a paper bag with the flour and some paprika and shake to coat the meat with the flour and paprika. Brown the pork in the pot.
Drain the sauerkraut and add to the pot. Reduce heat and cook until the pork is very tender, at least an hour. Stir occasionally, if the dish tends to stick to the pot. At this point, the dish can be refrigerated until ready to serve.
When ready to serve, "color" the goulash: melt the butter in a separate pan and stir the 2 tablespoons paprika into the butter until it dissolves. Add this mixture to the goulash and stir carefully to distribute. Just before serving, stir in the sour cream or yoghurt. Serve the goulash with or over the potatoes, noodles, or spaetzle.